Summer Panzanella Burrata Bowl Food

SUMMER PANZANELLA BURRATA BOWL

Summer Panzanella Burrata Bowl image

Two Italian classics collide in one great dish: All the fresh flavors of Caprese salad--ripe, juicy produce, creamy cheese, fresh basil and good olive oil--get mashed up with bruschetta, the Italian appetizer of garlic-rubbed crusty bread. And the longer this summery salad sits, the better it gets.

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 11

Ingredients

One 12-ounce loaf ciabatta bread, cut into 1-inch-thick slices
1 clove garlic, cut in half
1/2 cup olive oil, plus more for drizzling
1/4 cup white balsamic vinegar
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 1/2 pounds tomatoes, cut into bite-size pieces
1 1/2 pounds peaches, cut into bite-size pieces
1/2 red onion, thinly sliced
1 1/2 cups fresh basil leaves, roughly chopped
Four 4-ounce balls burrata cheese

Steps:

Preheat the oven to 425 degrees F.
Arrange the bread slices on a baking sheet in a single layer. Bake until dried out and golden around the edges, about 7 minutes. When cool enough to handle, rub both sides of each slice with the cut side of the garlic clove.
Whisk together the oil, vinegar, red pepper flakes, 3/4 teaspoon salt and several grinds of black pepper in a large serving bowl until combined. Toss in the tomatoes, peaches and onion, then set aside to marinate for 10 minutes.
Tear the bread into bite-size pieces, add them to the bowl and toss to coat. Add the basil and salt and black pepper to taste. Cover and let sit until the bread is softened and the flavors marry, at least 30 minutes and up to 2 hours.
Divide the panzanella among 8 bowls and top each with half a ball of burrata. Drizzle with olive oil and serve immediately.

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